Paneer Pulao

Ingredients

• 250g Paneer, cubed
• 250g Basmati Rice
• 2 tablespoons Ghee
• 1 Medium Onion, thinly sliced
• 2 Garlic Cloves, minced
• 1 teaspoon Fresh Ginger, grated
• 1 Green Chilli, finely chopped
• 1 teaspoon Cumin Seeds
• 4 Green Cardamom Pods
• 4 Cloves
• 1 Small Cinnamon Stick
• 1 teaspoon Garam Masala
• ½ teaspoon Turmeric
• 100g Frozen Peas
• 700ml Vegetable Stock
• Salt
• Freshly Ground Black Pepper
• Fresh Coriander, chopped
• Lemon Wedges, to serve

Instructions

1. Rinse the basmati rice until the water runs clear, then soak for 20 minutes and drain.
2. Heat 1 tablespoon of ghee in a large sauté pan over medium heat. Fry the paneer cubes until lightly golden on all sides, then transfer to a plate.
3. Add the remaining ghee to the pan. Cook the onion for 5–6 minutes until softened.
4. Stir in the garlic, ginger and green chilli, then cook for another minute.
5. Add the cumin seeds, cardamom, cloves and cinnamon. Cook for 30 seconds until fragrant.
6. Stir in the turmeric and garam masala.
7. Add the drained rice and stir gently to coat each grain with the spices.
8. Pour in the vegetable stock, season lightly with salt and pepper, then bring to a gentle boil.
9. Reduce the heat to low, cover and cook for 12 minutes.
10. Add the peas and browned paneer. Cover again and cook for another 5 minutes until the rice is tender and the liquid has been absorbed.
11. Remove from the heat and let stand for 5 minutes.
12. Fluff the rice with a fork, garnish with chopped coriander and serve with lemon wedges.

instructions_source: FoodieCookHub Original